Picking huckleberries is hard work...but very rewarding after several hours. These delicate berries are MUCH better than blueberries. Since tasting them for the first time many years ago, I was hooked. I wish they were more readily available all year. This summer I have picked a few cups worth...I may have to go hunt more before the summer is over. These pancakes were perfect with them.
Lemon Huckleberry Pancakes
adapted from: http://thepioneerwoman.com/cooking/2011/09/lemon-blueberry-pancakes/
1 1/2 cups flour (I used gluten free)
1/4 t salt
1 T plus 1 t baking powder
3 T sugar
1 1/2 cups milk (plus more if batter is too thick)
splash of lemon exttract
1 egg
1 1/2 t vanilla
2T butter, melted
huckleberries
Mix all ingredients together except for berries. Coat a hot griddle with butter/baking grease. Dollop batter by 1/4 cupfuls on to griddle; sprinkle with some berries. Flip when slightly golden on the bottom. Serve with maple syrup and butter (or just butter). Tasty and delicious!
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